Miller Magazine Issue: 123 March 2020

60 MILLER / MARCH 2020 Wheat flour is used in hundreds of products: cookies, cakes, noodles, breads, pastas, and the list goes on. Product manufacturers rely not only on the flour functionality for each specific prod- uct, but also on additional ingredients. Together, those ingredients form a complex structure that at the end will make a tasty finished baked prod- uct that everybody loves. As a Food Scientist, we are taught about the polymers that will help to create that structure, and also we are provided with some tools that will help us to develop the perfect product - ei- ther adding more vital wheat gluten, gums (xan- than gum for example), fats, etc. In today's mar- ket, food manufacturers have to rely on other tools to satisfy a customer who is looking for a simple, natural, or clean label product. However, this is a challenging task for products that are sold at the grocery store; which have to stay “The supply change will become more flexible, and contracting with growers for specialtywheats will be theway to go. Segregating and storing grains based on quality or specific traits will be a critical step. The size of the mills will change in order to become flexible upon request of customers' needs. And, contract milling (toll milling) will become another important change in the milling industry. Special products and projects from food manufacturers will require the need for more capacity of customized milling.” Wheat flour and its future Claudia Carter Executive Director California Wheat Commission Born in Manta, Ecuador, Claudia Carter began her education in Buenos Aires, Argentina, studying food engineering. After moving to the United States in 2008, she attended North Dakota State University in Fargo, N.D., where she completed her bachelor’s degree in food science (2010) and master’s in cereal science (2014). While in school, she spent two years as a food technology specialist in NDSU’s Durum Quality Lab. In June 2014, Claudia moved to California to become the milling and baking Lab Director at the California Wheat Commission. Two years later, on June 20, 2016, Claudia became the Executive Director of the Commission. Her role there is to continue leading the research and marketability of California wheat and to help develop and maintain domestic and international markets.